Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1359
Статья научная
Статистическая обработка экспериментальных исследований позволила научно обосновать и математически описать оптимизацию параметров технологического процесса при взаимном влиянии температуры и продолжительности проращивания на изменение биологической и пищевой ценности зерна кукурузы. Результаты исследований показали, что при температуре проращивания 240С антиоксидантная активность показывает наибольший результат, чем при 18 и 300С. При температуре проращивания 240С все приведенные показатели на 5 сутки достигают максимальной отметки. Из исследованных гибридов при температуре 240С на пятые сутки проращивания в кукурузе «Арман 689» повысилось ССА в 3,1 раза (на 68 %) по сравнению с контролем. При тех же условиях, в гибриде «Туран 480 СВ» ССА повысилось в 3,2 раза (на 68,7 %), в гибриде «Турген 5/87» - 4,2 раза (на 76 %). По сравнению с гибридами «Туран 480 СВ», «Турген 5/87» в гибриде «Арман 689» ССА выше в 1,3 и 1,03 раза, соответственно в 22,8 и 2,9 %. На основе полученных данных построена математическая модель, позволяющая оптимизировать режимы проращивания кукурузных гибридов.
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Статья научная
Currently there is an acute shortage of fibres and proteins in the human diet, resulting in various diseases. The modern market needs a product capable of diversifying the range in the sector of functional, dietary flour confectionery. To this end, the article shows one of the ways to improve the macronutrient composition of waffles, especially with regard to the protein-carbohydrate component of the product. Laboratory analysis showed that the introduction of pea protein, chicory root syrup and apple fiber into the composition of flour and confectionery increased protein content by 3.3% in wafers made of rice flour only and by 5.6% in waffles made of a mixture of whole grains and rice flour. The amount of sucrose decreased in «Rice» waffles by 2.6% and by 2.3% in «Wheat-rice» waffles, and the amount of fiber on average is 3-4 times more, compared to the control sample. In comparison with the control sample, increased the average number of essential amino acids such as: lysine - in 1.5 times; phenylalanine - in 1.25 times; leucine and isoleucine - in 0.8 times; methionine - in 1.5 times, threonine - in 3 times. Thus, the study resulted in the development of dietary plant based soft waffles with improved macronutrient composition, able to expand the range of functional products and can be recommended for dietary nutrition.
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Статья научная
В данной статье обсуждается концепция способностей, изучаются основные направления ее управления. Предполагается, что в начале 90-х годов ХХ века на туристском рынке началось внедрение множества компьютерных систем бронирования и резервирования. Новизна статьи ˗ ведущие ассоциации объединенных туристских агентств предложили ряд гостиничных компаний о необходимости внедрения данных гостиниц в сеть электронного бронирования. В результате исследования будущие работники индустрии гостеприимства будут изучать современные информационные системы и технологии, используемые на предприятиях индустрии гостеприимства, обучать будущих специалистов использовать на рынке профессиональной деятельности специальные программные продукты и информационные системы.
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Статья научная
His article shows the results of the influence of contamination of flour by bacteria spores on process of bread molding and the establishment of maximum permissible level of contamination for the production of baked goods in packaged form, as well as infection of bread made from this flour with potato illness. Was established the level of contamination of flour with bacteria spores for making bread with extended shelf life -no more 101cfu/g.
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The use of combined structuring agents of various origins in the production of jelly products
Статья научная
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredient in the production of jelly products based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcellaran. The experimental study has been performed concerning the strength of gel-forming systems ‘gelatin - MS - agar - water’ and ‘gelatin - MS - furcellaran - water’, and systems: ‘agar - water’, ‘furcellaran - water’, ‘gelatin - water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a combined gelforming system has been obtained. The adequate mathematical model for forecasting the strength of jelly products, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.
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The use of dry hopping technique in brewing
Статья научная
Currently, the application of the dry hopping process is a new technology. This method of introducing hops allows you to preserve unstable aromatic oils. The dry hopping process means the addition of hop products at the fermentation stage of the fermentation chine or kegs after the fermentation process is completed. The dry hopping technology does not give the beer a bitter taste, but as a result of its use, it allows you to preserve volatile unstable aromatic oils that evaporate during cooking: monoterpenes-myrcene , diterpenes-dimircene, sexwiterpenes-β-corpofyllene, etc. Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.
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Thermal deformation, complex bending and stretching of lithospheric plate in tectonic force field
Статья научная
Plate tectonics implies the rigidity of near-surface Earth rocks and their elastic behavior at geological scales of time. The plates are subjected to tectonic and thermogradient forces resulting in their bending, stretching and thermal deformation. The article considers the new setting of the problem of complex bending and stretching of the axisymmetric lithospheric plate of variable thickness caused by both force effects and uneven heating. The mathematically considered problem is reduced to a differential equation with variable coefficients, the analytical solution of which was first possible to obtain by the method of partial sampling.
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Traceability of meat products with incorporated functional ingredients
Статья научная
The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose petal extract (Rosa damescena Mill.). Additionally, the inclusion of functional ingredients such as dried goji berries (Lycium barbarum) and pumpkin (Cucurbita moschata) in meat matrices is discussed. The research highlights the potential benefits of these functional ingredients in inhibiting lipid oxidation, preserving color, and improving the taste qualities of meat products. The inclusion of natural antioxidants and bioactive compounds derived from plants presents a promising alternative to synthetic additives. Furthermore, the reduction of potentially harmful substances, such as nitrites, in meat products is achieved through the inclusion of functional ingredients. To ensure the quality and safety of these functionally processed meat products, a traceability system is proposed. This system includes documentation of ingredient origin, production processes, and packaging information. Implementing a traceability system enables the tracking of product movement and distribution throughout the supply chain, thereby confirming the positive effects of the ingredients and ensuring consumer trust. The aim of this article is to integrate new functional ingredients and implement a traceability system to enhance the quality, safety, and acceptability of meat products by consumers. These approaches align with the growing demand for natural and high-quality food products, opening opportunities for innovation in the meat industry. Funding information: The materials were prepared within the framework of the "Zhas Galym" project within the scientific and technical program AP15473123 "Digitalization of the traceability system of meat products to improve the quality of semi-smoked sausages during long-term storage" of the budget program 217 "Development of Science" subprogram 102 "Grant financing of scientific research" of the Ministry of Science and Higher Education of the Republic of Kazakhstan for 2022-2024.
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Transmission function of the test mixing machine of continuous action
Статья научная
В статье приведены результаты получения математической модели (передаточная функция в изображениях Лапласа) тестомесительной машины непрерывного действия по переходным характеристикам, полученным экспериментальным путем при скачкообразном изменении влажности в подводимом потоке. При обработке переходной характеристики используется метод М.П. Симою и Е.П. Стефани. Полученная модель в будущем будет использована при разработке автоматической системы регулирования влажности теста в тестомесительной машине. В частности, при установлении области устойчивой работы регулятора, при выборе оптимальных значений параметров настройки регулятора, удовлетворяющих заданных показателей качества технологических процессов.
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UV protective finish for cotton-polyester fabrics
Статья научная
The article presents data on the study of textile materials with protective properties against ultraviolet radiation (UV). The study is devoted to the development of new methods for improving the protective properties of textile materials based on mixed cotton/polyester and polyester fibers. Sodium hypophosphite and titanium dioxide were used as functional additives. It has been shown that the treatment of materials with these reagents leads to a significant reduction in the transmission of ultraviolet radiation. The mechanism of action of reagents is related to their ability to absorb and scatter UV radiation. The results of the analysis of the effectiveness of these reagents on textile materials are presented, and a method for their application is developed. The study demonstrates the high efficiency of these materials in reducing the impact of UV rays, which allows us to consider them as promising for use in the textile industry, including for protection against solar radiation. Tests were carried out for the physical and mechanical properties of textile materials to confirm the compliance of products with the established safety standards and quality indicators.
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Use of enzymes in improving the technology of moulded meat products of functional purpose
Статья научная
The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH in moulded products using papain and Bioprotectiv B-SF-43 enzymes. Determination of pH in moulded enzyme-treated meat products is an important step in their development because pH affects texture, flavour and product safety. Both papain and Bioprotectiv B-SF-43 enzymes can affect the acid-alkaline balance of meat, which in turn can affect the characteristics of the finished product. After treating the samples with papain and Bioprotectiv B-SF-43 enzymes, comparative pH analyses are carried out at different stages. Products treated with Bioprotectiv B-SF-43 are expected to have a more pronounced decrease in pH compared to products treated with papain alone, due to the more active enzyme complex and possible more intensive fermentation. Colour changes in moulded meat products using papain and Bioprotectiv B-SF-43 enzymes can be significant, although the effects on colour depend on enzyme concentration, exposure time and meat type. Papain causes milder changes in colour, often resulting in lightening and reduced saturation. In contrast, Bioprotectiv B-SF-43 can cause more pronounced changes due to its complex effects on proteins, carbohydrates and fats, which can lead to lightening of the meat, but the colour of the meat can be maintained for a longer period of time as a result of the antioxidant activity of the enzyme complex.
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Use of grain additives in bread production
Статья научная
В данной работе рассмотрены аспекты введения нетрадиционного сырья в качестве зерновой смеси для хлеба. Введение 20% гречихи, 10% семян льна, 10% «Финского микса» позволило получить улучшенное качество хлебобулочных изделий и повысить его пищевую ценность.
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Using of nontraditional raw materials in beer production
Статья научная
Given the highly competitive environment of brewing industry today, businesses need to constantly develop new products of high quality and nutritional value that meet consumer and sanitary requirements. Therefore, the production of beer-based mixed beverages using nontraditional raw plant materials is gaining popularity. It is quite possible to produce these types of beverages at brewing facilities of Almaty and the Almaty region since it presents a favorable climate to develop agricultural businesses producing fruits and berries and has a large potential for using wild crops. Using of these plants will keep the enterprise economically viable by expanding the assortment of products and increasing the share of low-alcohol beverages in total production. In this study, the purpose is to select the optimum method for the production of special beer based on apple and grape juice. The choice of these particular types of raw plant materials was due to their wide availability and suitability for juice processing. The methods of introducing juice into young beer after the post-fermentation stage, as well as the introduction of fermented juice into young beer, were applied in the production of a mixed beverage. The organoleptic, physicochemical properties of the finished beer made using two methods have been studied. As a result, the optimal beer to juice ratio of 70:30 was selected according to the first method. This method resulted in the most balanced combination in terms of organoleptic characteristics, but colloidal instability was observed. For the second method of special beer production, the Oettinger Pils yeast race was used for fermentation of the juice base that was introduced into young beer after the post-fermentation stage. The resulting beverage at the 50:50 ratio of beer to juice was highly stable and had the highest organoleptic and physicochemical qualities.
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Vacuum metallization of ultrafiltration polymer membranes with iron-chromium-nickel alloy
Статья научная
Polyacrylonitrile (PAN) ultrafiltration (UF) membranes are prepared by the phase inversion in a wet process. PAN membranes have the typical asymmetric structure. The possibility for vacuum metallization of ultrafiltration polymer membranes with iron-chromium-nickel alloy was studied after preliminary modification with Sn 2 + in basic medium. The influence of pre-modification on polymer surface before the actual vacuum metallization is a prerequisite for successful metallization. The change of transport and selective characteristics of the vacuum metal coated membranes was studied, as well as the durability of the vacuum obtained coating during membrane performance. The metal coating was prepared by magnetron sputtering of iron - chromium - nickel alloy (H18N9T). The surface properties were investigated by scanning electron microscopy (SEM).
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Vermiculite sorbent for water purification from heavy metal ions
Статья научная
В данной статье приведены результаты проведенных исследований по установлению оптимальных условий сорбции ионов меди из водного раствора в статическом режиме на вермикулитовом сорбенте. Сорбцию необходимо проводить в интервале рН 4-7. Максимальная сорбционная емкость природного вермикулита по отношению к ионам меди (ІІ) составляет 1,024 ммоль/г. Показано, что вспученный вермикулит обладает низкой обменной емкостью по сравнению с природным вермикулитом.
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Ways to investigate the electrical conductivity of threads and fabrics
Статья научная
Электропроводящие текстильные материалы и изделия используются в настоящее время для решения проблем, связанных со статическим электричеством, электромагнитным экранированием и электромагнитным излучением. Изучение их электрофизических характеристик, характер проводимости дает возможность прогнозирования их электрических параметров, которые имеют существенное значение. Эта работа показывает возможность производства электропроводящих текстильных материалов со стабильными антистатическими свойствами путем введения электропроводящей пряжи в структуру тканей. Результаты исследования направлены на изучение электрофизических характеристик электропроводящей пряжи и тканей, находящихся под влиянием частой промывки полиэфирных тканей и содержащих различные количества электропроводящих нитей в композиции.
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XIX-XX.Орта Азия жне азастанны лтты киімдеріні эволюциялы негізіндегі зерттемесі
Статья научная
XIX-XXғ. Орта Азия және Қазақстанның ұлттық киімдерінің эволюциялық негізіндегі зерттемесі » тақырыбы негізінде мақала баспаға ұсынылып отыр. Мақалада жаңалығы XX ғ. басындағы Орта Азия және Қазақстан халқының ұлттық дәстүрлі киімдері қарастырылған. Ортаазиаттық киім тарихы«түңлік тәрізді» дәстүрлі пішімдеу негізінде қарастырылған. Неізгі қорытындысы бойынша мақалада Орта Азиа мен Қазақстан халықтарының костюмдеріндегі үйлесімділік заңдылығы. Дәстүрлі «түңлік тәрізді» ортаазиат киімінің тарихы мен эволюциясы жоспарындағы дәстүрлі пішуін талдау тәжірибесі.
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«Денсаулы» дмдеуіші осылан кеспе мен жайманы сапа крсеткіштері
Статья научная
Бұл мақалада макарон өнімдерінің жаңа түрлерін шығарудағы әртүрлі ғалымдардың жұмыстары және өнім шығарудың өзекті бағыттары қарастырылған. Зертханалық әдіспен «Денсаулық» дәмдеуіші қосылып, дайындалған макарон өнімдерінің сапа көрсеткіштері келтірілген. Кеспе және жайма өнімдерінің органолептикалық және физико-химиялық көрсеткіштері зерттеліп, «Денсаулық» дәмдеуіші 2,5% қосылған үлгісі ұсынылды.
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«Жанармай – қазандықтағы бу қысымы» каналы бойынша бу өндіру қазандығының беріліс функциясы
Статья научная
Мақалада бу өндіру қазандығындағы бу қысымы мен қазандыққа берелетін жанармай мөлшерінің араларындағы аналитикалық тәуелділік (математикалық модель) алынған. Математикалық модель «жанармай - қазандықтағы бу қысымы» каналы бойынша тәжрибелік жолмен алынған сипаттамаға сүйене отырып анықталған. Тәжрибелік сипаттама өз кезегінде М.П. Симою және Е.П. Стефани тәсілі арқылы өңделеді. Бу қазандығындағы будың өзгеру динамикасы Matlab (Simulink) модельдеу ортасында модельденген. Мақалада келтірілген нәтижелер бу өндірудегі бу қысымын тұрақтандыру жүйесін құруда қолданыс табады. Дәлірек айтсақ, автоматты реттеуіштің орнықтылық аймағын тұрғызуда, сол сияқты, технологиялық процесстерге қойылатын талаптарды қанағаттандыратындай реттеуіштің баптау параметрлерінің оптималдық мәндерін есептеуде пайдаланады.
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Статья научная
Мақалада Ақмола облысы Целиноград ауданы Қажымұқан ауылындағы "Зеренді "асыл тұқымды шаруашылығы" ЖШС-да өсірілетін заанен, нубиялық, альпілік ешкілердің физио-логиясы, өнімділігі, лактация кезеңі сипатталған. Сонымен қатар, органолептикалық тал-дау кезінде сүттің түсі, иісі, дәмі және құрамы, физикалық-химиялық талдау кезінде сүттің тығыздығы, қышқылдығы, майлылығы, қауіпсіздігі нәтижелері келтірілген. Асыл тұқымды ешкі сүтінің сапасымен салыстырғанда заанен тұқымды сүттің майлылығы-4,6%, ақуыз құрамы-3,8%, күніне сүт көлемі-5 литрден кем емес, нубий тұқымды сүттің майлылығы-4,3%, ақуыз құрамы-3,6%, күніне сүт көлемі-4-5 литр, ал альпілік тұқымды сүттің майлы-лығы-4,2%, ақуыз құрамы-3,7%, күніне сүт көлемі-4 литр. Зерттеу нәтижесінде нубиялық және альпілік тұқымды ешкілер сүтінің көрсеткіштерімен салыстырғанда, заанендік ешкі-лер сүтінің сапасы неғұрлым жоғары.
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